Products Used in this Recipe

Pat chicken wings as dry as possible. If prepping the night before (which is highly recommend), pat wings dry, place them on a plate and cover with a paper towel, and place into refrigerator to dry overnight.

Fill fryer with oil per manufacturer's instructions or, if using a stockpot, fill no more than half full with oil.

Heat oil until it reaches a temperature of 360℉ on your thermometer.

Cooking Instructions:

Spray wings with a light coating of oil, or brush wings with a very small amount of oil. Wings should not be dripping with oil.

Dredge the wings with Char Crust® in a bowl, tossing them until completely coated with a thin layer of Char Crust®.

If using a frying basket, place 6 wings in the basket, and lower the basket gently into the hot oil. If not using a basket, use long-handled tongs and gently place 6 wings into the hot oil.

Continue to cook wings for approximately 18 minutes. During frying process, check oil temp periodically to make sure it stays very close to 360℉, and use a chopstick or other long-handled heat-resistant tool to stir oil and nudge wings periodically until they are nicely browned all over and reach an internal temperature of 165℉.

Carefully raise basket, or use tongs, to remove wings from oil. Place wings onto a plate lined with paper towels.

If making more than one serving, repeat cooking steps with remaining wings, no more than 6 wings at a time.